1 lime juiced

1 teaspoon finely grated lime zest 

 100 ml Gin 

1/2 teaspoon ginger finely chopped

1 teaspoon mirin 

1 teaspoon white sugar 

1/2 birds eye chilli finely chopped

2 dozen sydney rock oysters

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1) Place all the above ingredients in a jar, cover with lid and shake vigorously.

2) Take teaspoon and drizzle small amount over each oyster just before serving.                  

3) For a more intense flavour; spoon over oysters one hour before serving. Note that this

recipe is intended to have a fair bit of kick, if it is too spicy remove the seeds from the chilli before chopping, alternatively if it is too alcoholic hold back on half the gin.

1.15kg yellow onions, halved, and sliced 1/2cm thick

110g unsalted butter

1 bay leaf

100 ml Just A Splash (For Sherry Recipes)

100 ml Just A Splash (For Brandy Recipes) 

375ml good dry white wine

1L beef stock

1L veal stock

1 tbsp salt

1/2 tsp freshly ground white pepper

Assortment of grated cheeses; Emmental, Gruyere and Parmesan

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1) In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. 

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2) Deglaze the pan with the Just A Splash pouches (For sherry and brandy)  and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes. 

3) Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

3 ready to eat avocados

1/4 cup chopped tomato

1/4 cup chopped white onion

1/4 cup chopped coriander/cilantro 

1 tablespoon sour cream

100 ml Just A Splash (For Tequila Recipes) 

1/2 lime ​

1-2 fresh red chilis

1 Tablespoon Olive Oil 

Sea Salt and Black Pepper

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1) Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. 

2) Chop the tomatoes into small squares 

3) Destone the avocados and scoop the flesh onto the board.​

4) Place the avocado into a mortar and pestle and mash until creamy 

5) Add the chopped tomato, onion chili and cilantro and stir 

​6) Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper 

7) Add 1 tablespoon of sour cream 

8) Add the splash of Just A Splash (For Tequila Recipes) 

9) Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.

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1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
Just A Splash of Sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger

1/4 tsp. salt

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1) Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

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For the Peanut Sauce

1/3 cup hot water

2/3 cup peanut butter

1/3 cup soy sauce

2 tablespoons lemon juice

1 teaspoon cayenne pepper

1/4 cup light corn syrup

Just A Splash of Sherry

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1) Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

4 cups cranberries fresh or frozen

2/3 cup sugar

Just A Splash Port

1/2 cup water

2 teaspoons orange zest

Spices (cinnamon, nutmeg, star anise)

1 Packet of Brie Cheese

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1. Boil water and port and sugar on the stove, stirring to dissolve. Add the cranberries, then return to a boil. Reduce the heat and simmer for 10 minutes, or until the cranberries burst.

2. Add the add zest to the saucepan along with any extra spices including cinnamon, nutmeg, or even half a pint of blueberries. Stir vigorously to blend and heat for another 3 minutes. Remove from heat, then let cool completely at room temperature. Transfer to the refrigerator to chill. The sauce will thicken as it cools.

3. Once the sauce has chilled, preheat the oven to 350F. Unwrap the Brie and spread a few teaspoons of the cranberry sauce on top and bake for 15 to 20 minutes. It should be oozing at the touch and still be hot.

4. Spread the Brie on toast, or even serve as a dip with crackers, celery, apple slices, and of course extra cranberry sauce.